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Deviled Eggs— take eggs out of fridge night before. Just do it. Shake each individual egg lightly; this will “center” the yolk. Place in pan, do not crowd or stack. Cover with tepid (just barely Luke-warm) water. Bring to boil, count to 60, turn OFF burner. Cover and set timer for 13 minutes. When timer goes off, drain and cover eggs with cold water. Count to 60. Eggs will still be somewhat hot. You want that, as they peel much better. GENTLY tap egg until you get a good crackle going, but not enough to pierce the egg, of course. Gently peel, set aside, peel rest of batch. Use a butter knife, and cut egg long way, wiping knife with paper towel each egg or two. (Debris on knife makes the cut more difficult). Gently work yolk into mixing bowl. When all yolks are prepped, flake until fine, almost powdery. Add whatever spices you want, and finely minced onion. Add (get this) 1 teaspoon mayonnaise or miracle whip PER egg. Blend until creamy smooth. Garnish with olive, parsley, paprika. They are to die for. Hint: if packing to an event, take the whites and filling separate, and fill and garnish when you get there.
Turkey breast roll ups—Get about a pound of medium-sliced turkey breast (thin is too thin, thick won’t roll up well) mix I brick softened cream cheese- I use Neufchâtel, with i heaping tablespoon mayonnaise (don’t use miracle whip on this one, it will not work as well) spread entire slice, place dill or sweet pickle spear—small, in front-center, and roll up. Cut very ends, save in bowl for omelette filling next day or so, cut trimmed roll exactly in half. Should make 20 or so yummy appetizers. The natural Tryptophan in the turkey “marries” the mayo-cream cheese which is then “bloomed” by the pickle, whether sweet or dill. It’s all that I can do to not eat them before I get there!